Need help for my first attempt at smoking Ribs

Discussion in 'Pork' started by niy-45, Aug 31, 2011.

  1. niy-45

    niy-45 Newbie

    Hello All,

    I have been smoking meat for about 7 months now and I have not yet smoked any ribs.  Can you guys give me instructions on how to do so.  From smoker and food prep, cooking temp, wood type, cooking time, seasoning etc.  All suggestions would be much apreciated. Thank a lot!......Smoke ON!!!
  2. terry colwell

    terry colwell Smoking Fanatic

    There is a TON of instructional post on here about Ribs,, just do a quick search and you'll find all your answers. What type of ribs are you doing??
  3. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    As Craig would say, visit the handy dandy search tool!!!

    Anyway, I smoke my ribs at or about 215*-235*, rub with yellow mustard and a rub to your liking and I use lump and hickory!!! BBY's 5 hours (2-2-1) w/foil !!! Spares 6 hours for foil or so (3-1.5-1.5) w/foil or so!!! for fall off the bone or so.

    Some smokers do not foil for a slight tug!!!

    Good Luck, RP  
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Search the 3-2-1 method, this is the best way to start.

    It's 3-2-1 for spares & 2-2-1 for baby backs.

    It simply means smoke at 225 for 3 hours, then 2 hours wrapped in foil w/ some liquid still at 225, and the last hour out of the foil & back on the grate, again still at 225. 

    The last half hour you may want to mop with BBQ sauce.

    Hope this helps & don't forget the Q-view.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome...This is the Recipe I use during the Foiling time of the 3-2-1 procedure. If you like sweet ribs use it as-is for a little more Tang add 2Tbs Vinegar...JJ

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Glaze the Ribs for presentation or service.

  6. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    My question is what do you want from your ribs.  Do you want fall off the bone or pull off the bone?  Sweet or savory?  Wet or dry ribs?  Sauced or glazed?    
  7. niy-45

    niy-45 Newbie

    @ ECTO1 I want them to fall off the bone savory, and a dry rub.  Thanks evryone for your suggestions.

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